The Cunt Mentality

Enjoy these simple Crock-Pot chickpeas that are cooked to perfection. These tender chickpeas are enhanced with flavor from the aromatic combination of garlic, cumin, and paprika, which makes them a flexible ingredient for a variety of recipes.

Ingredients: 2 cups dried chickpeas. 6 cups water. 1 teaspoon salt. 2 cloves garlic, minced. 1 bay leaf. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon black pepper.

Instructions: Rinse the dried chickpeas thoroughly. Place the chickpeas in the Crock-Pot. Add water, salt, minced garlic, bay leaf, cumin, paprika, and black pepper. Stir the ingredients in the Crock-Pot to combine. Cover and cook on low for 6-8 hours or until chickpeas are tender. Once done, drain any excess liquid and remove the bay leaf. Serve the dried chickpeas as desired.

Prep Time: 10 minutes

Cook Time: 360 minutes

This Strawberry Puff Pastry Tart is a simple yet delicious dessert that highlights the sweetness of fresh strawberries. The crisp puff pastry complements the juicy strawberries perfectly, creating a delightful treat for any occasion.

Ingredients: 1 sheet puff pastry, thawed. 2 cups fresh strawberries, sliced. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Put some flour on a surface and roll out the puff pastry into a rectangle shape. Place the puff pastry on the baking sheet that has been prepared. Put sliced strawberries, sugar, cornstarch, and lemon juice in a bowl and mix them together. Combine well. Spread the strawberry mixture out evenly on top of the puff pastry, leaving a little space around the edges. The puff pastry should be folded over the strawberries to make a rough tart shape. Beat an egg and brush it around the edges of the pastry to make them golden. Put the pie in an oven that has already been heated for 25 to 30 minutes, or until the crust is golden brown and the strawberries are bubbling. Take it out of the oven when it's done and let it cool down a bit. If you want, you can sprinkle powdered sugar on top before serving. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty venison stew tastes great and is great for cold nights. When you mix tender venison with fragrant herbs and vegetables, you get a dish that will warm you up from the inside out.

Ingredients: 2 lbs venison, cubed. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 cup red wine. 4 cups beef broth. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 potatoes, diced. 1 cup frozen peas.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Add the deer meat cubes and brown them all over. Take them out of the pot and set them aside. Put the garlic, onion, carrots, and celery in the same pot again. Cook until it gets soft. Add red wine to the pot and scrape up any browned food on the bottom. Bring the game back to the pot. Fill the pot with beef broth. Add rosemary, thyme, bay leaves, salt, and pepper. Once it starts to simmer, turn down the heat and cover. Stir every now and then for 1.5 hours. After you add the diced potatoes, cook for another 30 minutes or until the potatoes are soft. Add the frozen peas and stir them in. Cook for another 5 minutes, or until everything is hot. Take the bay leaves out before you serve.

Prep Time: 20 minutes

Cook Time: 120 minutes

Experience the authentic flavor of pork carnitas made easy in the crock pot. This recipe combines spices, citrus juices, and slow-cooking to create tender and flavorful pork perfect for stuffing into soft tacos or any dish you desire.

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 onion, finely chopped. 4 cloves garlic, minced. 1 jalapeo, seeds removed and finely chopped. 1 tablespoon ground cumin. 1 tablespoon chili powder. 1 tablespoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. Juice of 3 oranges. Juice of 2 limes. 1/4 cup vegetable oil.

Instructions: Put minced garlic, chopped jalapeo, ground cumin, chili powder, dried oregano, salt, and black pepper in a bowl. Mix the ingredients together. Make sure the pork chunks are well covered by rubbing the spice mix over them. Put the vegetable oil in a big skillet and heat it over medium-high heat. The pork pieces should be browned all over. Add the pork that has been browned to the crock pot. Cover the pork with orange and lime juice. Keep the lid on and cook on low for 6 to 8 hours, or until the pork is soft and can be shred with a fork. Shred the pork with two forks after it's done cooking and mix it with the juices in the crock pot. You can serve the Real Crock Pot Pork Carnitas in soft tacos or any other way you like. Enjoy the real taste of pork carnitas that are tender and full of flavor!

Prep Time: 20 minutes

Cook Time: 6 minutes

This Keto Curry Soup with Cauliflower Rice is a comforting and flavorful dish that's perfect for a cozy meal. It's packed with aromatic spices, tender chicken, and cauliflower rice for a low-carb twist on traditional curry soup.

Ingredients: 1 tbsp coconut oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tbsp curry powder. 1 tsp ground turmeric. 1/2 tsp ground cumin. 1/4 tsp cayenne pepper. 4 cups chicken or vegetable broth. 1 can 14 oz coconut milk. 2 cups cauliflower rice. 1 lb cooked chicken breast, shredded. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large pot, heat coconut oil over medium heat. Add chopped onion and garlic, saut until softened. Stir in curry powder, turmeric, cumin, and cayenne pepper, cook for 1-2 minutes until fragrant. Pour in chicken or vegetable broth and coconut milk, bring to a simmer. Add cauliflower rice and shredded chicken, simmer for 10-15 minutes until cauliflower rice is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 20 minutes

Rainbow cupcakes are a nice, bright treat that is easy to make and fun for kids of all ages. You can make these cupcakes for parties, birthdays, or just to add some color to your day!

Ingredients: 1 box of white cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. Gel food coloring red, orange, yellow, green, blue, purple. 1 cup butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. Rainbow sprinkles.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Mix until smooth. Divide the cake batter evenly into six smaller bowls. Add a few drops of gel food coloring to each bowl and mix well to create vibrant colors for each layer of the rainbow red, orange, yellow, green, blue, and purple. Starting with the purple batter, spoon a small amount into each cupcake liner, followed by the blue, green, yellow, orange, and finally red, creating a rainbow effect. Bake in the preheated oven for about 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, milk, and vanilla extract, and continue to beat until smooth and fluffy. Once the cupcakes are completely cooled, frost them with the rainbow frosting, using a piping bag or a knife. Finish by decorating with rainbow sprinkles. Serve and enjoy your delicious Rainbow Cupcakes!

Prep Time: 20 minutes

Cook Time: 15-18

A hearty and flavorful Turkish-inspired split pea stew made in the Instant Pot. This vegan and dairy-free recipe are packed with protein and nutrients from split peas and vegetables. It's a comforting and satisfying dish perfect for a chilly evening.

Ingredients: 1 cup split yellow peas. 1 onion, chopped. 2 carrots, diced. 2 potatoes, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. 4 cups vegetable broth. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Run cold water over the split peas and let them drain. Start the Instant Pot and choose the saut setting. Put some olive oil in the Instant Pot and heat it up. Then, add some chopped onion and minced garlic. Saut until the food smells good. Put diced potatoes and carrots in the pot, then add cumin, paprika, and turmeric. Mix well. Add the rinsed split peas and the vegetable broth. Add pepper and salt. Seal the valve and close the Instant Pot's lid. Place the food in the pot and add high pressure. After the cooking time is up, let the pressure drop naturally for 10 minutes. Then, carefully quickly release any pressure that is still there. Take off the lid and stir the stew. If you want the stew to be thicker, you can use an immersion blender to blend it some of the way. Serve hot with chopped fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Elevate your popcorn game with this savory Garlic and Dill Popcorn recipe. The combination of garlic-infused olive oil and fragrant dill creates a delicious twist on a classic snack.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon dried dill. Salt to taste.

Instructions: Heat olive oil in a large pot over medium heat. Add popcorn kernels and cover with a lid. Shake the pot occasionally to prevent burning. Once popping slows down, remove from heat and let it sit for a minute. In a separate small pan, heat minced garlic until fragrant. Pour garlic-infused olive oil over popped popcorn, then sprinkle with dried dill and salt. Toss to coat evenly. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

Crispy Baked Orange Tofu offers a healthier alternative to orange chicken, with the same delightful flavors. The tofu is coated in cornstarch and baked until crispy, then tossed in a tangy and sweet orange sauce. It's a delicious and satisfying dish that's perfect for a meatless dinner option.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/4 cup cornstarch. 1 tablespoon sesame oil. 1/4 cup soy sauce. 1/4 cup orange juice. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon orange zest. Sesame seeds, for garnish. Green onions, chopped, for garnish. Cooked rice, for serving.

Instructions: Set the oven temperature to 400F 200C. Coat the cubed tofu evenly with cornstarch by tossing it in it. Transfer the coated tofu to a silicone baking mat or parchment paper-lined baking sheet. Bake until the tofu is crispy and golden brown, about 25 to 30 minutes, rotating halfway through. Make the sauce while the tofu bakes. Sesame oil, soy sauce, orange juice, rice vinegar, maple syrup, grated ginger, minced garlic, and orange zest should all be combined in a small saucepan. Simmer for five to seven minutes, or until slightly thickened, over medium heat. After the tofu has finished baking, coat it thoroughly by tossing it in the orange sauce. Garnish the cooked rice with chopped green onions and sesame seeds before serving the crispy baked orange tofu. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in these tasty raw vegan donut holes that taste like vanilla, caramel, and coconut. A sweet treat that won't make you feel bad about it!

Ingredients: 1 cup pitted dates. 1 cup raw almonds. 1/4 cup coconut oil. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt. Desiccated coconut for coating.

Instructions: Mix dates, almonds, coconut oil, maple syrup, vanilla extract, and salt in a food processor until a dough forms. Make little balls out of the dough and cover them with dried coconut. Put the balls with the coating in the fridge for 30 minutes to make them firm. Have fun with your vegan raw donut holes!

Prep Time: 15 minutes

Cook Time: 0 minutes

Because they don't have gluten or dairy, these healthy salmon burgers are a great choice for people who have to watch what they eat. They're great for a healthy meal because they're full of fresh herbs and lemon zest.

Ingredients: 1 lb 450g fresh salmon fillets, skinless and boneless. 1/4 cup almond flour. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh dill. 1 lemon, zest and juice. 1 egg. Salt and pepper to taste. 4 gluten-free and dairy-free burger buns. Lettuce leaves, tomato slices, and avocado for garnish.

Instructions: Put the salmon fillets in a food processor and cut them up into small cubes. Pulse the salmon until it's not too fine but still pretty rough. Ground salmon, almond flour, red onion, minced garlic, parsley, dill, lemon zest, lemon juice, and an egg should all be mixed together in a bowl. Combine well. If you want, you can add salt and pepper to taste. Make 4 patties of the same size out of the salmon mixture. Set a grill or skillet over medium-high heat and lightly oil it so that food doesn't stick. For four to five minutes on each side, or until they are cooked all the way through and have a nice golden crust. You can grill or toast the gluten-free and dairy-free burger buns. For each salmon burger, start with a lettuce leaf on the bottom half of the bun. Then add a salmon patty, tomato slices, and avocado slices. Put the other half of the bun on top and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

This recipe transforms Concord wine into a heavenly dessert with the addition of grape juice, honey, and warming spices. It's a delightful combination of sweet, tart, and nutty flavors that will tantalize your taste buds.

Ingredients: 1 bottle Concord wine. 1 cup grape juice. 1/4 cup honey. 2 tablespoons lemon juice. 1 tablespoon cornstarch. 1/4 teaspoon cinnamon. 1/8 teaspoon nutmeg. 1 pinch of salt. 1 cup fresh grapes, halved. 1/2 cup sliced almonds, toasted.

Instructions: In a saucepan, combine Concord wine, grape juice, honey, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly. In serving glasses or bowls, place a few halved grapes at the bottom. Pour the warm Concord wine mixture over the grapes. Sprinkle with toasted almonds. Serve immediately and enjoy the heavenly flavors!

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy these crispy waffles for a delightful breakfast or brunch. They are light, fluffy, and absolutely delicious!

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 1/4 cups milk. 1/3 cup vegetable oil. 1 egg. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. Lightly grease the waffle iron with non-stick spray or a small amount of oil. Pour enough batter onto the hot waffle iron to cover the waffle grid the amount will depend on the size of your waffle iron. Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and serve immediately with your favorite toppings, such as fresh fruit, syrup, or whipped cream.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the flavors of Thailand with this Paleo-friendly Thai Stir Fried Curry Zucchini Noodles recipe. It's a low-carb and gluten-free alternative to traditional Thai noodles, perfect for those following a Paleo lifestyle. The creamy coconut curry sauce pairs perfectly with spiralized zucchini noodles and tender chicken, creating a satisfying and flavorful meal.

Ingredients: 2 large zucchinis, spiralized into noodles. 1 tablespoon coconut oil. 1 pound boneless chicken breast, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 small red onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons red curry paste Paleo-friendly. 1 can 14 oz full-fat coconut milk. 2 tablespoons coconut aminos. 1 tablespoon fresh lime juice. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large skillet, heat the coconut oil over medium-high heat. Add the sliced chicken and stir-fry until it's no longer pink, about 5 minutes. Remove from the skillet and set aside. In the same skillet, add the minced garlic, red curry paste, and coconut milk. Stir well and bring to a simmer. Add the sliced bell peppers and red onion to the skillet. Cook for 2-3 minutes until they start to soften. Return the cooked chicken to the skillet and add the spiralized zucchini noodles. Cook for an additional 3-4 minutes until the noodles are tender but still crisp. Stir in the coconut aminos and fresh lime juice. Season with salt and pepper to taste. Serve the Paleo Thai Stir Fried Curry Zucchini Noodles hot, garnished with fresh cilantro leaves. Enjoy your delicious and healthy Paleo meal!

Prep Time: 15 minutes

Cook Time: 15 minutes

Make your own delicious TWIX bars at home with just 4 simple ingredients. No baking required!

Ingredients: 1 cup of crushed graham crackers. 1 cup of caramel sauce. 2 cups of milk chocolate chips. 1/4 cup of vegetable oil.

Instructions: Using parchment paper, line an 8 x 8-inch square baking pan, leaving an overhang for easy removal on two sides. Place the crushed graham crackers and caramel sauce in a mixing bowl. Stir the mixture until it comes together. Evenly press the graham cracker mixture into the bottom of the pan that has been prepared. To set, freeze for fifteen minutes. Place the milk chocolate chips and vegetable oil in a bowl that is safe to use in the microwave. Microwave the chocolate for 30 seconds at a time, stirring in between, until it is smooth and completely melted. Over the graham cracker layer in the pan, pour the melted chocolate and spread it evenly to cover the whole surface. Chill for a minimum of two hours or until the chocolate solidifies. When the TWIX bars are set, use the overhanging parchment paper to lift them out of the pan. Transfer them to a chopping board and separate them into separate bars. Cheers to your DIY Twix bars!

Prep Time: 20 minutes

Cook Time: 0 minutes

With these delectable cookies, you can indulge in the irresistible combination of peanut butter, oats, and chocolate chunks. Ideal for satisfying your sweet tooth!

Ingredients: 1 cup peanut butter. 1 cup brown sugar. 1/2 cup butter, softened. 2 eggs. 1 teaspoon vanilla extract. 1 1/2 cups rolled oats. 1 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chocolate chunks.

Instructions: Set the oven to 350F 175C and heat it up. To make the peanut butter smooth, mix brown sugar, softened butter, and peanut butter in a bowl. Add the eggs and vanilla extract and mix them in well. Mix the all-purpose flour, baking soda, salt, and rolled oats together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chunks and mix them in. Place cookie dough spoonfuls on a baking sheet, leaving space between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the rich and creamy goodness of Chocolate Almond Cheesecake Parfaits. Layers of chocolate cookies, velvety cheesecake filling, toasted almonds, and melted chocolate come together to create a delightful dessert that will satisfy your sweet cravings.

Ingredients: 1 cup chocolate cookies, crushed. 1/4 cup melted butter. 8 oz cream cheese. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1 cup heavy cream. 1/2 cup chocolate chips, melted. 1/2 cup toasted almonds, chopped. Chocolate shavings for garnish.

Instructions: Melted butter and crushed chocolate cookies should be combined in a bowl. Blend thoroughly. Layer the chocolate cookie mixture into serving glasses or jars to form the bottom layer of your parfaits. Cream cheese should be smooth and creamy after being beaten in a different bowl. Beat in the vanilla extract and powdered sugar after adding them to the cream cheese until thoroughly blended. Beat the heavy cream in a separate bowl until stiff peaks form. To make a cheesecake filling, gently fold the whipped cream into the cream cheese mixture. Use a double boiler or a microwave to melt the chocolate chips until they are smooth. Cover the cheesecake filling in the glasses with a layer of melted chocolate. Top the chocolate with a layer of chopped, toasted almonds. Once the glasses are full, repeat the layers and top with a sprinkling of chocolate shavings. Before serving, let the parfaits cool in the fridge for at least two hours. Enjoy your Chocolate Almond Cheesecake Parfaits while they're cold!

Prep Time: 20 minutes

Cook Time: 0 minutes